Sweet Cornbread

I had my windows open for almost two weeks now. I closed them this morning and actually contemplated for a moment, to turn on the heat.I opted to put on a sweater and soon was warm enough and forgot all about it.Its fall here in Virginia.The Blue Ridge Mountains have once again began showing a spectacle of color. We are now overflowing with the bounty of the season.Peanuts, apples, pumpkins, turkeys and yes, even Smithfield Hams are beginning to grace our tables. Right now, I am savoring the crisp mornings that lead us to warmer afternoons. I enjoy this for as long as I can because I know it will not last. In Virginia Beach where I live, we gather around the bonfire, making smores. Our bathing suits are now replaced by sweaters.

The days have become shorter, the nights longer.

Which brings me to this dish.

A couple of days ago, I made the Kangaroo Chili and served this cornbread with it.

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2 comments on “Sweet Cornbread”

I love this time of year. We are starting our days in the 50s and then it is warming to the 70s or 80s in the afternoons. I wish it could stay like this. If I could find a climate where it was like this all year round, I would move there in a heartbeat!

Our weather is matching yours stride for stride, I think. We’ve had the heat on one day so far, and I’d have probably pushed my way through that one if not for Dudette. I do love sweater weather though so I’m not complaining. 🙂

There are two kinds of corn bread; sweet and not so much so. I love the sweet kind and this looks delicious. I’ve not seen sour cream in a cornbread recipe before but I’ll bet it makes it really moist.

About Me

Veronica (Vonnie) is a widowed Catholic mom and a Coastal Virginia based food writer, a not so perfect Weight Watcher follower and animal wrangler, with a constant yearning for freshly baked bread, Krispy Kreme donuts, fried chicken and setting off the fire alarm in the pursuit of the perfect recipe.